Korean Milk Cream Donut

If you’ve never experienced the delight of a Korean Milk Cream Donut, get ready to meet your new favorite treat. This soft, pillowy donut filled with luscious milk cream is sweeping dessert lovers off their feet all over the world. Combining a tender dough exterior with a sweet, creamy filling, the Korean Milk Cream Donut offers a perfectly balanced bite that’s both comforting and indulgent. Whether you’re a seasoned baker or simply love exploring international sweets, this recipe promises to become a staple in your kitchen and your heart.

Why You’ll Love This Recipe

• Soft and Fluffy Texture: The donut dough achieves a cloud-like softness that melts in your mouth with every bite.
• Decadent Milk Cream Filling: The smooth, sweet cream center adds a rich contrast to the light dough for a delightful flavor experience.
• Simple Ingredients: Using common pantry staples, this recipe is easy enough for beginners but delicious enough to impress anyone.
• Versatility: Perfect for breakfast, dessert, or a snack anytime you crave something special.
• Fun to Make: Filling the donuts with homemade cream gives a satisfying hands-on baking experience.

Ingredients You’ll Need

The simplicity of the ingredients is what makes the Korean Milk Cream Donut so approachable, yet the quality and combination of each component craft the perfect balance of softness, creaminess, and flavor. Every item contributes directly to the texture, taste, or appearance of this irresistible treat.

• All-Purpose Flour: The foundation for the soft, airy donut dough.
• Instant Yeast: Helps the dough rise gently, creating that tender crumb.
• Milk: Adds moisture and richness, elevating the dough’s softness.
• Sugar: Sweetens the dough just right without overpowering the milk cream.
• Salt: Enhances flavor and balances the sweetness.
• Unsalted Butter: Provides richness and a slightly buttery taste to the dough.
• Eggs: Bind the dough and contribute to a golden color.
• Milk Powder: Intensifies the milky flavor in both the dough and cream.
• Heavy Cream: The key to creating the luscious milk cream filling inside each donut.
• Powdered Sugar: Sweetens and thickens the cream to a silky consistency.
• Vanilla Extract: Adds subtle depth and warmth to the milk cream.
• Vegetable Oil: For frying, giving the donut its beautifully golden exterior without overpowering flavor.

Variations for Korean Milk Cream Donut

One of the joys of making the Korean Milk Cream Donut is how easy it is to customize according to your preferences or dietary needs. Whether you want to experiment with different fillings or tweak the recipe to suit your taste, these variations make adapting the classic donut a breeze.

• Matcha Milk Cream Donut: Add matcha powder to the milk cream for a vibrant green tea twist.
• Chocolate Filled: Substitute some of the milk cream with rich chocolate ganache for a decadent surprise.
• Vegan Version: Use plant-based milk and coconut cream for a dairy-free alternative.
• Fruit-Infused Cream: Mix fresh fruit puree, like strawberry or mango, into the milk cream to brighten the flavor.
• Baked Instead of Fried: Opt for baking to get a lighter, less oily donut that’s equally delicious.

How to Make Korean Milk Cream Donut

Step 1: Prepare the Dough

Begin by mixing warm milk, sugar, and instant yeast in a bowl; let it sit until frothy. In a separate bowl, combine flour, milk powder, salt, and eggs, then gradually add the yeast mixture and softened butter. Knead until smooth and elastic, then cover the dough and let it rise for 1 to 1.5 hours until doubled in size.

Step 2: Make the Milk Cream Filling

While the dough rises, beat heavy cream with powdered sugar and vanilla extract until stiff peaks form. Chill the milk cream in the refrigerator to thicken and enhance flavors.

Step 3: Shape the Donuts

Deflate the dough gently, then divide it into equal-sized balls. Flatten each ball slightly, place a spoonful of the chilled milk cream in the center, and carefully seal the dough around the filling to secure it inside.

Step 4: Fry the Donuts

Heat vegetable oil in a deep pan to 350°F (175°C). Fry each filled donut gently, turning occasionally, until golden brown on all sides, usually about 2-3 minutes per side. Drain the donuts on paper towels to remove excess oil.

Step 5: Cool and Serve

Let the donuts cool enough so the filling firms slightly but remains creamy. Optionally, dust with powdered sugar or roll in sugar for added sweetness before enjoying.

Pro Tips for Making Korean Milk Cream Donut

• Use Room Temperature Ingredients: This helps the dough rise evenly and develop the perfect texture.
• Don’t Overfill: Too much cream can make sealing the dough difficult and cause leaking during frying.
• Maintain Oil Temperature: Keeping oil at a consistent 350°F ensures even frying without absorbing excess oil.
• Chill the Cream Well: The thicker the cream, the easier it is to handle and less likely to leak during frying.
• Handle Dough Gently: To keep the air pockets intact, avoid rough kneading or overworking after the first proof.

How to Serve Korean Milk Cream Donut

Garnishes

Sprinkling powdered sugar or rolling the donuts in granulated sugar right after frying adds a lovely sweet crust. You could also drizzle with chocolate or caramel sauce for extra flair and indulgence.

Side Dishes

Pair the Korean Milk Cream Donut with a hot cup of green tea or strong coffee to balance the creamy sweetness. Fresh fruit or a light yogurt can complement the richness and round out the meal.

Creative Ways to Present

Serve on a rustic wooden board with a small bowl of extra milk cream for dipping, or layer them in a pretty dessert box as delightful gifts for friends and loved ones. Adding edible flowers or mint leaves can add a fresh, pretty touch for special occasions.

Make Ahead and Storage

Storing Leftovers

Store leftover Korean Milk Cream Donuts in an airtight container at room temperature for up to 1 day to keep the dough soft and the cream fresh. Refrigeration may firm the cream but can slightly dry the dough.

Freezing

You can freeze the donuts before frying by wrapping them individually and placing in a freezer bag for up to 2 weeks. Fry directly from frozen, adding a minute or two to the cooking time to ensure they heat through evenly.

Reheating

Reheat by lightly warming in a low oven or toaster oven to revive the softness of the dough without melting the cream too much. Avoid microwaving to prevent the cream from becoming too runny.

FAQs

What makes the Korean Milk Cream Donut different from regular donuts?

The Korean Milk Cream Donut stands out because of its unique milk cream filling and the feather-light texture of its dough, which feels softer and less dense than many traditional donuts.

Can I bake the Korean Milk Cream Donut instead of frying?

Yes, baking is an option for a lighter version, but keep in mind the texture will be less crisp outside and slightly denser inside than fried donuts.

Is the milk cream filling difficult to prepare?

Not at all! The filling requires just a few simple ingredients and can be made by whipping heavy cream with powdered sugar and vanilla until thick and fluffy.

How long can I store leftover donuts safely?

Leftovers are best eaten within 24 hours for optimal freshness, but they can last up to two days if kept refrigerated in an airtight container.

Can the recipe be made dairy-free?

Absolutely! Substitute regular milk and heavy cream with plant-based alternatives like almond or coconut milk and cream to create a delicious vegan-friendly version.

Final Thoughts

If you’re looking for a treat that combines soft dough and creamy decadence, the Korean Milk Cream Donut is the perfect pick. Easy to make, endlessly customizable, and universally loved, it’s a delightful way to add a little sweetness and joy to your day. Give it a try—you’ll soon understand why it’s stealing hearts around the globe!

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